White Chocolate & Raspberry Muffins

12 2.5 hour
160 ml sunflower oil
150 ml whole milk
1 large egg
1 teaspoon vanilla extract
300 g self raising flour
200 g caster sugar
150 g white chocolate chips
150 g raspberries
75 g white chocolate cream (melted)
freeze dried raspberries
  White Chocolate & Raspberry Muffins
1. Preheat your oven to 180C/160C Fan and line a 12-hole muffin tray with cases.
2. Whisk together the egg, milk, vanilla and oil in a bowl.
3. Add the flour and sugar to the mixture, and using a spatula, mix together as little as possible till it's combined.
4. Add in the white chocolate chips and the raspberries and fold through.
5. Split the mixture evenly between the 12 cases, and bake in the oven for 25-30 minutes.
6. Leave to cool fully in the tin, or on a wire rack.
7. Once cooled, drizzle over some white chocolate and sprinkle on some freeze-dried raspberries.
Jane's Patisserie